To ask how many cloves of garlic you'd add to a single pasta dish?

[crudites]

Ok it may be a large dish, like enough for lunch also the next day but otherwise a single serving for one person for dinner.

I'd say at least 5. (Cloves of garlic)

large cloves tend to be milder
organic tends to be more flavourful

A lot, always more than a recipie says

@Spaceman1

Is better to put the garlic in after cooking at the end? Wouldn't it still be raw?

I put it in at the end and stir it into the sauce. then add the pasta. until it's served it's partially cooked but still flavourful.

It depends on the dish/recipe. Anything from one clove to 4 heads.

1 if I was not seeing anyone the next day and 0 if not. I cut it up very finely but also have smelt too many people's manky garlic breath to be happy inflicting that on others. It's a shame as it is gorgeous.

Agree with most, a lot more than a recipe suggests, especially if it's a slow cooked pasta sauce of some sort. Also I used a whole bulb in a chilli.

I also grow my own garlic, which keeps me going for about 6 months. I've noticed it tends to be less harsh, a more subtle but also deeper flavour.

It massively depends on the dish! Linguine aglio et olio - probably around 10 for 4 people, depending on the size of the cloves. Carbonara - zero.

When I make a Bolognese I add 1, maximum 2 and an onion. I think 5 is way too much garlic. It should not overpower the dish.

I am from the country of pasta......

But each to their own. If you enjoy it, crack on !

That’s far too many!

2 or 3 max.

I get garlic with really large fatboy cloves and use as many as I can be arsed to chop... usually 3 or 4. Likely equivalent of 6 to 8 normal sized cloves

I cooked bolognaise for 4 last night and put 2 large cloves of garlic in. If DS had been cooking it would probably have had a whole bulb!

[quote MangoBiscuit]@hugr that sounds delicious, could you share the recipe please?

Long running joke in this house (not sure where it came from) is that the only recipe that uses just one clove of garlic, is a recipe for one clove of garlic.[/quote]
It's a MOB kitchen one

www.mobkitchen.co.uk/recipes/40-clove-of-garlic-mushroom-lasagne

And it does sound extreme but roasting the bulbs does not taste the same as 40 cloves minced! But I'll generally use about half a large bulb of garlic in a pasta dish for 2 people anyway.

Depends whether garlic is meant to be the predominant flavour or if I'm adding other herbs and spices.

4 or 5 not unreasonable if it's meant to be a garlic dish, otherwise 1 or 2 depending on size.

Anything less than half a bulb is pointless IMO.

Generally goes:

Recipe says 1-2 cloves - half a bulb
2-6 cloves - full bulb
6+ cloves- strip the house of all garlic and consider going to the shop for more

What size garlic cloves though? You can get really diddy ones or really big, fat ones.

@purplesequins

or even better - roast a whole bulb and squeeze in the soft roasted garlic. the whole lot.

Me too. Roasted garlic is amazing.

apparently adding a sliver of fresh ginger removes the bad breath potency without compromising taste.

Depends. Standard tomato sauce I’d use 3 or 4. If i add black olives then 2 is enough.
I do a baked pasta dish where I use around 10 chopped and softened before tomato’s added and before all mixed and baked. like it very garlicky and baking (and several cheeses also involved) tends to soften the taste so more used. I don’t cook this if about to be very social anywhere !

@purplesequins

or even better - roast a whole bulb and squeeze in the soft roasted garlic. the whole lot.

yummy!

Another use I've just thought of... a friend roasts whole bulbs around a joint of beef when doing a roast, so you can then squeeze the roasty garlicky goodness out to eat with the rare roast beef.

Utter joy

@purplesequins

apparently adding a sliver of fresh ginger removes the bad breath potency without compromising taste.

Hmm, I am a super taster and ginger is a very strong taste. I think for me it would make a significant difference to the taste. It would work well in stir fries though where you might want a ginger taste so I'm going to look into this.

@Sparklfairy

Yeah maybe 4 or 5. I cba with peeling and chopping it though so I use Gia garlic paste, would easily use half a tube

I've been using garlic puree for years. I got fed up with fresh garlic varying a lot in strength, and the puree is consistent and so much less hastle and waste. I suspect it may well work out cheaper as well.

Depends on the dish and how much you like garlic. Silly question

It’s entirely dependent on the type of pasta I want to make and how garlicky I want it to be. Sometimes you want something without any. Sometimes you want 10 cloves per serving.